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This hearty skillet meal comes together in just 20 minutes and combines the comforting flavors of red beans, tender chicken, and fluffy brown rice. It’s packed with protein and fiber and perfect for busy nights when you want something satisfying without spending hours in the kitchen.
I made this for the first time on a weeknight when I was out of dinner ideas. Now it’s one of my go-to meals when time is tight but I still want something warm and nourishing.
Ingredients
- Chicken breast pieces: provide lean protein and cook quickly when cut small
- Olive oil: adds richness and helps the ingredients brown beautifully
- Green sweet pepper: adds natural sweetness and color
- Onion and garlic: create a savory base that makes the dish aromatic
- Red beans: offer fiber and a creamy bite when heated through
- Cooked brown rice: saves time and brings earthy flavor
- Ground cumin: lends warm earthy depth to the skillet
- Reduced-sodium chicken broth: helps deglaze and blend flavors
- Cayenne pepper: adds a gentle heat boost
- Lime wedges: add brightness and balance the richness
Step-by-Step Instructions
- Season the Chicken:
- Sprinkle chicken pieces evenly with salt and black pepper so the flavor starts soaking in from the first step
- Cook the Base:
- Heat olive oil in a large skillet over medium high heat. Add the chicken along with sweet pepper onion and garlic. Sauté for 8 to 10 minutes stirring often until the chicken is no longer pink and vegetables are softened
- Build the Skillet:
- Add the red beans cooked brown rice chicken broth cumin and cayenne pepper directly to the skillet. Stir everything together thoroughly to ensure the spices and broth evenly coat the mixture
- Heat Through and Serve:
- Let the mixture simmer gently for a few minutes until fully heated. Serve warm with lime wedges on the side and a pinch of cayenne if you enjoy more heat
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You Must Know
One of my favorite parts of this dish is how the lime lifts the entire flavor. I’ll never forget the first time I squeezed it over the skillet and the whole meal transformed. My kids now insist on extra lime wedges every time.
Storage Tips
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge for up to four days. Reheat gently in a skillet or microwave with a splash of broth or water to keep everything moist.
Ingredient Substitutions
If you don’t have red beans black beans or kidney beans work well too. Quinoa or farro can be used in place of brown rice if you want a change in texture. For a vegetarian option try using cubed tofu and vegetable broth.
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Serving Suggestions
This dish pairs well with a crisp salad or sautéed greens like kale or spinach. For a heartier meal add a side of roasted sweet potatoes or a scoop of guacamole on top.
Cultural Context
This dish is inspired by Southern comfort classics but simplified for modern weeknight cooking. Red beans and rice have long been a staple in Creole and Caribbean cuisines and this version brings in those roots while keeping it quick and healthy.
Frequently Asked Questions About Recipes
- → Can I use canned red beans for this dish?
Yes, canned no-salt-added red beans are perfect for this dish and save prep time. Just rinse and drain them before using.
- → What type of rice works best?
Ready-to-serve cooked brown rice is convenient and complements the dish’s fiber-rich profile. You can also use leftover rice.
- → How spicy is the dish?
It has a mild kick from cayenne pepper, but you can adjust the amount or omit it based on your spice preference.
- → Can I substitute chicken breast with another protein?
Yes, cooked turkey, sausage, or tofu can work well as substitutes for chicken breast in this dish.
- → What can I serve with it?
Fresh lime wedges enhance flavor, and a simple side salad or sautéed greens pairs well with this hearty meal.